Freshness-preserving agent for guava fruits and preparation method thereof

A technology of guava and antistaling agent, which is applied in the field of guava antistaling agent and its preparation, can solve the problems of drug source, content preparation stability, unclear active ingredient content and mechanism of action, and lack of industrialization conditions, etc., to achieve No toxic side effects, reduce water loss, unique flavor effect

Active Publication Date: 2018-09-07
POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at present, Chinese herbal medicine preservatives have not been commercially applied. The main reason may be that the ingredients of Chinese herbal medicines used in some preservatives are complex, and the content and mechanism of active ingredients in them are not yet clear. The problem is not easy to solve. Some Chinese herbal medicines still have a special smell when used in large doses, which may not be accepted by the public; secondly, the extraction and mass production of active ingredients used in Chinese herbal medicines for preservatives do not yet have industrial conditions.

Method used

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  • Freshness-preserving agent for guava fruits and preparation method thereof
  • Freshness-preserving agent for guava fruits and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 25g of Daqingye, 25g of hawthorn, 25g of licorice, and 25g of dandelion, 100g in total, add 500mL of water to soak for 1 hour, boil for 30 minutes to filter out the juice, add 500mL of water for another 20 minutes to filter the residue, combine the liquid medicine twice before and after Dilute the boiled water to 1000mL to obtain the Chinese herbal medicine extract.

[0025] Weigh 40 g of cornstarch, boil it with water, and dilute to 1000 mL to obtain a starch solution.

[0026] Mix 1000 mL of the Chinese herbal medicine extract and 1000 mL of the starch solution to obtain the guava preservative.

[0027] Soak the guava fruit in the preservative solution for 2 hours, take it out, dry it naturally, and store it at room temperature.

[0028] After 15 days, measure indicators such as respiratory intensity, organic acid content, vitamin c content, solid content, weight loss rate, rotten fruit rate (see Table 1 and Table 2) of the different varieties of guava fruit pr...

Embodiment 2

[0030] Weigh 10g of Daqingye, 40g of hawthorn, 40g of licorice, and 10g of dandelion, 100g in total, add 500mL of water to soak for 1 hour, boil and boil for 30 minutes to filter out the juice, add 500mL of water and boil for 20 minutes to filter the residue, combine the liquid medicine twice before and after Dilute the boiled water to 1000mL to obtain the Chinese herbal medicine extract.

[0031] Weigh 40 g of cornstarch, boil it with water, and dilute to 1000 mL to obtain a starch solution.

[0032] Mix 1000 mL of the Chinese herbal medicine extract and 1000 mL of the starch solution to obtain the guava preservative.

[0033] Soak the guava fruit in the preservative solution for 2 hours, take it out, dry it naturally, and store it at room temperature.

[0034] After 15 days, measure indicators such as respiratory intensity, organic acid content, vitamin c content, solid content, weight loss rate, rotten fruit rate (see Table 1 and Table 2) of the different varieties of guav...

Embodiment 3

[0036] Weigh Folium Folium 40g, hawthorn 10g, licorice 10g, dandelion 40g, 100g in total, add 500mL of water to soak for 1 hour, boil for 30 minutes to filter out the juice, add 500mL of water for another 20 minutes to filter the residue, combine the liquid medicine twice before and after Dilute the boiled water to 1000mL to obtain the Chinese herbal medicine extract.

[0037] Weigh 40 g of cornstarch, boil it with water, and dilute to 1000 mL to obtain a starch solution.

[0038] Mix 1000 mL of the Chinese herbal medicine extract and 1000 mL of the starch solution to obtain the guava preservative.

[0039] Soak the guava fruit in the preservative solution for 2 hours, take it out, dry it naturally, and store it at room temperature.

[0040] After 15 days, measure indicators such as respiratory intensity, organic acid content, vitamin c content, solid content, weight loss rate, rotten fruit rate (see Table 1 and Table 2) of the different varieties of guava fruit processed by ...

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Abstract

The invention discloses a freshness-preserving agent for guava fruits and a preparation method thereof. The freshness-preserving agent for guava fruits is prepared from folium isatidis, hawthorn fruits, liquorice roots, mongolian dandelion herb and starch. The freshness-preserving agent disclosed by the invention is capable of effectively reducing moisture loss from surface of fruits, retaining relatively high nutrient content of fruits and vegetables, and prolonging ripening process of fruits and vegetables. Fruits and vegetables preserved with the freshness-preserving agent have slight natural aroma of Chinese herbal medicines, and are unique in flavor and endowed with nourishing and health-caring values. The freshness-preserving agent disclosed by the invention is a natural freshness-keeping agent which utilizes Chinese herbal medicines as raw materials. Being used for preserving guava fruits, the freshness-preserving agent is capable of retaining color, aroma, flavorand tissue state of the fruits, as well as achieving long freshness keeping time without causing toxic and side effects. Moreover, the preparation method of the freshness-preserving agent for guava fruits disclosedby the invention is simple and convenient to operate; and the materials are cheap and easy to get so that industrial production can be implemented.

Description

technical field [0001] The invention relates to a guava preservative and a preparation method thereof. Background technique [0002] Guava (Psidium guajava Linn.) is an evergreen shrub or small tree of the Myrtaceae Guava genus, native to tropical America, and is a fruit tree widely cultivated in tropical and subtropical regions of the world today. The respiration change of guava fruit after harvesting belongs to the climax type, and the occurrence time of the climax period has nothing to do with the maturity at the time of harvest. 2 and ethylene transition peaks, which is one of the reasons why guava is difficult to store and keep fresh. Its skin is fragile and thin, and it is very easy to be bruised and infected by viruses during picking and transportation, and it will rot. The shelf life at room temperature is only 2-7 days, and cold damage symptoms will appear when stored below 10°C. In addition, the dry water of guava fruit is severe after harvesting, the hardness dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16A23V2002/00A23V2250/5118
Inventor 邵雪花匡石滋赖多肖维强
Owner POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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